roasted teriyaki mushrooms and broccolini soba noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
24 oz. Cremini MushroomGLAZE FOR MUSHROOMS:1 tbsp Extra Virgin Olive Oil 1 tbsp Rice Wine Vinegar 2 tbsp Honey 2 tbsp Low Sodium Soy Sauce 1 tsp Ginger Root SOBA NOODLES & VEGETABLES:8 oz Buckwheat Soba Noodles 1 tbsp Extra Virgin Olive Oil 2 clove Garlic 3 tbsp chopped Shallots 2 Bunches (about 2 stalks) broccolini 2 cup Lacinto (Dino) KaleSAUCE FOR SOBA NOODLES:4 tbsp Low Sodium Soy Sauce 2 tbsp Extra Virgin Olive Oil Juice of 1 lemon 1 tbsp Toasted Sesame Oil 1 tbsp Honey 1 tsp Sriracha Hot Sauce 1 tsp Ginger Root
Preheat oven to 425 and line a baking sheet with parchment paper. Pop stems off the mushrooms, wipe any dirt with a paper towel, cut each mushroom in half, and place them in a large bowl. Whisk together the mushroom glaze ingredients. Pour the glaze over the mushrooms in a bowl and mix until all the mushrooms are evenly coated. Pour the mushrooms onto the parchment lined baking sheet and place them in the preheated oven for 15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes.
Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbs olive oil over medium heat. Add minced garlic and diced shallot and cook for 1 minute. Add broccolini, kale, and salt and pepper to taste, and cook until just tender, about 5 minutes.
While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
Add cooked noodles to the pan of broccolini and kale, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce.
Place a portion of noodles and vegetables into bowls and top them with the roasted mushroom. Garnish with sesame seeds, hot peppers, and green onions.
Serving Size: 4 servings in this recipe
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKSPDX.
Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbs olive oil over medium heat. Add minced garlic and diced shallot and cook for 1 minute. Add broccolini, kale, and salt and pepper to taste, and cook until just tender, about 5 minutes.
While vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
Add cooked noodles to the pan of broccolini and kale, add the sauce, and stir until all the vegetables and noodles are evenly coated in sauce.
Place a portion of noodles and vegetables into bowls and top them with the roasted mushroom. Garnish with sesame seeds, hot peppers, and green onions.
Serving Size: 4 servings in this recipe
Number of Servings: 4
Recipe submitted by SparkPeople user SPARKSPDX.
Nutritional Info Amount Per Serving
- Calories: 489.2
- Total Fat: 19.0 g
- Cholesterol: 9.5 mg
- Sodium: 1,213.1 mg
- Total Carbs: 64.2 g
- Dietary Fiber: 4.5 g
- Protein: 19.1 g
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